Pear Cardamom Upside-Down Cake
Desserts, Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Based on 8 servings per recipe.
- 4 pears (European or Asian)
- 1/4 cup unsalted butter
- 1/2 cup sugar
- 2/3 cup unsalted butter
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup milk
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons low sodium baking powder
- 2 teaspoons ground cardamom
- Heat oven to 350 degrees.
- Peel pears, core and quarter.
- Melt 1/4 cup butter in large, nonstick fry pan.
- Stir in 1/2 cup sugar.
- Put pears, cut side down, into sugar mixture.
- Cover and cook on low to medium heat for about 15 minutes, checking regularly to avoid burning, until sugar begins to turn brown and caramelize.
- Meanwhile, with an electric mixer or food processor, beat 2/3 cup butter and 3/4 cup sugar until light and fluffy.
- Mix in egg and vanilla, then add milk.
- Mix flour with baking powder and cardamom.
- Fold dry ingredients into egg mixture with spatula, until just combined.
- Move pears into a glass 8-9″ round cake pan, with caramel sauce, leaving cut sides of pears down.
- Spoon batter evenly over pears.
- Some pears may stick up a bit, this is fine.
- Bake in middle of oven until golden brown, about 20-25 minutes.
- Cool cake about 5 minutes.
- Run a knife around cake or muffin cup edges.
- Put a plate over the pan and flip over.
- Let it sit a few minutes, cake should release onto plate.
About This Recipe
A twist on the traditional pineapple upside-down cake, this recipe combines delicate pear flavors and Indian spices.